One of our many sayings, translated from Hebrew, sounds something like this: “He who eats fish on Shabbat is saved from sins that lead to hell.” Jews honor the Sabbath and the fish. In North African communities, hraime, a fish stewed in a hot red sauce, is served as a hot snack during the evening meal.
- 1.5 kg of fish (mullet, sea bass, hake)
- 400 ml pureed tomatoes
- 2 medium onions
- 2 stalks of celery
- half lemon
- half a head of garlic
- 1 small chili
- 2 tbsp. l. Sahara
- 3-4 tbsp. l. olive oil
- 2 tbsp. l. ground cumin
- 2 tbsp. l. ground sweet paprika
- 1/2 tbsp. l. ground turmeric
- 2 allspice peas
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Peel and gut the fish, cut it into portions 3-4 cm thick.
Peel the onion and cut into half rings. Thinly slice the celery stalks along with the herbs. Peel the garlic and chili peppers, cut into thin slices. Cut the lemon into half rings. Crush the allspice peas in a mortar.
Heat oil in a wide skillet with high sides and fry the onions and garlic over medium heat, stirring occasionally, until golden brown, 5-7 minutes. Add celery and spices and cook for 2 minutes. Put mashed tomatoes, sugar, salt, lemon, chili in a skillet and simmer together for another 5 minutes.
Gently place the fish slices in one layer in the sauce. Cover the skillet with a lid and cook over low heat for 10 minutes. Serve hot.